Dear Jeanne:

Please revise this pudding recipe for me. It is delicious with baked ham or served with whipped cream as a dessert. - Edna M. Fechtner, Spring Grove, Ill.Dear Edna:

This is one of those "old-favorites" that can be given new life for the health-conscious '90s with some easy substitutions. You will be delighted to learn that the changes resulted only in a much less greasy pudding with a more distinct pineapple flavor. Your renewed pudding recipe is easy, quick to make and very tasty!

- EACH SERVING contains approximately: Original Recipe: 258 calories; 59 mg cholesterol; 15 gm fat; 237 mg sodium. Revised Recipe: 169 calories; 1 mg cholesterol; 6 gm fat; 178 mg sodium.

For all you dessert lovers out there, my pamphlet, Just Desserts, will help you add some healthful, low-calorie recipes to your collection. For a copy, send $1 and a stamped (45 cents), self-addressed, legal-sized envelope to Desserts, P.O. Box 847, Gibbstown, NJ 08027-9911.- Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 18 cookbooks.

Send your recipe for revision to:

Cook It Light

(Deseret News)

P.O. Box 1212

La Jolla, CA 92038

1991 by King Features Syndicate, Inc.

Pineapple Bread Pudding

4 cups 1/2-inch bread cubes, set out overnight to dry

1 cup butter

1 cup sugar

2 eggs

1/2 cup milk

1 (20-ounce) can crushed pineapple, packed in its own juice

Pecans and maraschino cherries for garnish, if desired Cream butter and sugar well. Beat in eggs, then add milk and mix well. Add pineapple and again mix well. Put bread cubes in a large bowl and pour pineapple mixture over; mix well. Place in 9x13-inch pan and bake in preheated 350 F oven for about 1 hour. Watch carefully to avoid burning. Makes 16 servings.

`New' Pineapple and Bread Pudding

12 (1-ounce) slices white bread, crusts removed, and cut in 1/2-inch cubes (4 cups)

1/4 cup corn-oil margarine

3/4 cup sugar

1/2 cup liquid egg substitute

1 cup buttermilk

1 (20-ounce) can crushed pineapple, packed in juice

1/3 cup chopped pecans, toasted 8 to 10 minutes in 350 F oven The day before making pudding, set bread cubes out to dry overnight.

To make pudding, preheat oven to 350 F. Spray a 9x13-inch baking dish with non-stick vegetable coating. In a large bowl, cream margarine and 1/2 cup of the sugar well. Beat in egg substitute and remaining sugar. Gradually beat in buttermilk. Add pineapple, including juice, and mix well. Add bread cubes and again mix well.

Pour bread mixture into prepared baking dish and bake 50 to 60 minutes, being careful to avoid burning. Garnish each serving with a scant teaspoon toasted pecans. Makes sixteen 1/3-cup servings.